| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegan | Easy, Main dish, Vegan, Vegetarian | 2 | Servings |
INGREDIENTS
| 4 | oz | Fresh white sen yai noodles |
| 1/2 | c | Beansprouts |
| 1 | Bundle long beans | |
| chopped into 1" lengths | ||
| 1 | Broccoli stem | |
| sliced lengthwise | ||
| 1 | c | Coconut milk |
| 1 | T | Red curry paste |
| 1 | t | Curry powder |
| 1/2 | t | Sugar |
| 1 | T | Tamarind juice |
| 1 | T | Roast peanuts, crushed |
| 1 | Shallot, finely chopped | |
| Potato rounds | ||
| extra-finely sliced | ||
| deep-fried until golden | ||
| brown and set aside |
INSTRUCTIONS
This dish is a speciality of Narind nad Warochun at their restaurant The Lemon Grass, Sukhumvit Soi 24, Bangkok. In a large pan of boiling water, blanch the noodles and set aside. Blanch the beansprouts, long beans and broccoli stems, arrange on a serving dish and set aside. In a saucepan, gently heat the coconut milk, stirring in the red curry paste until thoroughly blended. Add the remaining ingredients, stirring until mixed. Turn into a serving bowl. Either serve all three elements separately or place the noodles on the serving dish with the vegetables, pour over the sauce and garnish with the crispy potato. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 538
Calories From Fat: 223
Total Fat: 26.6g
Cholesterol: 0mg
Sodium: 50.3mg
Potassium: 1726.7mg
Carbohydrates: 71.1g
Fiber: 4.7g
Sugar: 2.7g
Protein: 12g